ShareSummary
PHOSPHATIDYLCHOLINE, SPHINGOMYELINE, PHOSPHATIDYLSERINE AND PHOSPHATIDYLINOSITOL CONTENTS DECREASE WHEREAS LYSOPHOSPHATIDE AND PHOSPHATIDYLETHANOLAMINE CONTENTS INCREASE. THE TEMPORARY INCREASE IN PHOSPHATIDYLETHANOLAMINE IS DUE TO THE ENZYMIC DEMETHYLATION OF PHOSPHATIDYLCHOLINE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-183423.
Details
- Original title: PHOSPHOLIPID CHANGES IN THE COURSE OF BEEF MEAT STORING AT 277 K (4 DEG C).
- Record ID : 1984-2322
- Languages: English
- Source: Nahrung - vol. 27 - n. 10
- Publication date: 1983
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Beef; Phospholipid
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EFFECT OF VACUUM-PACKAGED FROZEN STORAGE, AFTER...
- Author(s) : LEONARD S. M., LARICK D. K.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 4
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Characterisation and stability during storage o...
- Author(s) : GENOT C., MÉTRO B., VIAU M., et al.
- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 3
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EFFECT OF DELAYED CHILLING ON THE MICROBIOLOGIC...
- Author(s) : JEREMIAH L. E., MARTIN A. H., ACHTYMICHUK G.
- Date : 1983
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 63 - n. 2
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DETERIORATION OF THE PHOSPHOLIPIDS OF BONITO ME...
- Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
- Date : 1983
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 8
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Changes in colour of beef M. longissimus dorsi ...
- Author(s) : BOAKYE K., MITTAL G. S.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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